Easy Homemade Peppermint Candy Cane Marshmallows make very tasty holiday s’mores.
It’s peppermint recipe season and I’m jumping on the bandwagon with these easy peppermint marshmallows turned into holiday s’mores.
I’m in hibernation mode. I’ve got my twinkly Christmas lights up throughout my house, my sweater game is in cozy over drive, and I’m rocking a variety of holiday themed scented candles. It’s time to relax and decompress……….almost.
I know emotional eating is generally frowned upon, but I don’t really care. These days, my plate is so full. I’m super stressed, and I’m pretty much hanging on by a thread.
Pass the s’mores.
I’m just going to lay it all out there for you. I am over this year. It has been the most challenging of my life and I am counting down the days until it is D-O-N-E. I know that nothing actually changes from December 31st to January 1st, but in my mind it’s a point of reset.
Until then I’m doing my best just to get by. This may include indulging in some sweet treats that I wouldn’t normally eat.
This year I’ve done quite a bit of s’mores work for a client of mine. We’ve done peanut butter s’mores, we’ve done strawberry s’mores, we’ve done funfetti s’mores, you name it, we’ve made it. Since it’s the holiday season and I’ve got s’mores on the brain, I figured why not drown my sorrows in these peppermint marshmallow holiday s’mores.
Marshmallows are super easy to make in any flavor, and when you combine festive peppermint candy cane marshmallows with chocolate grahams and white chocolate squares you get the ultimate comfort food dessert.
If you need me I’ll be couching and trying to hold on to my sanity for the rest of the year.
Get the recipe for homemade peppermint marshmallows below!
More excellent peppermint recipes
Peppermint Marshmallow Holiday S'mores
Easy Homemade Peppermint Candy Cane Marshmallows make very tasty holiday s'mores.
- 1/3 cup powdered sugar
- 2 1/2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1 cup corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon peppermint extract
- 8-10 drops red food coloring
- Generously grease bottom and sides of 11x7-inch glass baking dish with butter; dust with 1 tablespoon of the powdered sugar.
- In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Drop food color randomly into marshmallow mixture. Pull table knife through food color to create swirl pattern. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.